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Roasted Vegetables With Fusilli
1 large zucchini
1 large yellow squash
1 large sweet red pepper, seeded
8 ozs. fresh mushrooms
1 large onion, cut into thin wedges
2 tbsps. balsamic vinegar
2 tsps. olive oil
1/2 tsp. dried rosemary
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 large tomatoes, coarsely chopped
10 ozs. fusilli pasta, uncooked
2 ozs. crumbled goat cheese
1/4 cup shredded fresh basil
freshly ground pepper
Line a 15x10x1 inch pan with aluminum foil. Cut zucchini, squash, and red pepper into 1 inch pieces. Place on prepared pan, add mushrooms and onion.
Combine vinegar and next 5 ingredients in a small bowl, stirring well. Brush over vegetables. Bake at 425 degrees for 15 minutes. Stir vegetables, add tomato. Bake addition 10 minutes or until veggies are tender and golden.
Meanwhile, cook pasta according to package directions, omitting salt and fat, drain.
Place pasta in a serving bowl. Add roasted veggies, toss well. Top with goat cheese and basil. Sprinkle with freshly ground pepper, if desired.
Serves 8.
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Roasted Vegetables With Fusilli
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Vegetables With Fusilli
1 large zucchini
1 large yellow squash
1 large sweet red pepper, seeded
8 ozs. fresh mushrooms
1 large onion, cut into thin wedges
2 tbsps. balsamic vinegar
2 tsps. olive oil
1/2 tsp. dried rosemary
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 large tomatoes, coarsely chopped
10 ozs. fusilli pasta, uncooked
2 ozs. crumbled goat cheese
1/4 cup shredded fresh basil
freshly ground pepper
Line a 15x10x1 inch pan with aluminum foil. Cut zucchini, squash, and red pepper into 1 inch pieces. Place on prepared pan, add mushrooms and onion.
Combine vinegar and next 5 ingredients in a small bowl, stirring well. Brush over vegetables. Bake at 425 degrees for 15 minutes. Stir vegetables, add tomato. Bake addition 10 minutes or until veggies are tender and golden.
Meanwhile, cook pasta according to package directions, omitting salt and fat, drain.
Place pasta in a serving bowl. Add roasted veggies, toss well. Top with goat cheese and basil. Sprinkle with freshly ground pepper, if desired.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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